Wednesday, September 8, 2010

Mojito Chicken

This past weekend we enjoyed some of the most beautiful temperatures as we wrap up the Summer. I don't know about you but the searing 90's bakes my brain and the frigid cold freezes my soul. Unless I'm near a body of water whether a river, lake or ocean I'm not a happy girl in the heat. Solution: Mojitos!

I "borrowed" this recipe from the food channel and used it as a guide, so it's still original in a sense. I've barbecued the chicken in the past but switched it up allowing anyone to make it year round inside. If you're fortunate enough to have an outdoor kitchen or you like to grill with your parka on you can still do so.

There are a few steps to making this flavorful chicken. It's worth it.
Rub 6 thighs with the following rub placed in a large plate:

1 T dried basil
1 T onion powder
2 T garlic powder
1 T pepper
1/2 tsp salt
1/2 tsp ground coriander

Place chicken into a gallon plastic bag for 15 minutes while making marinade. Put into mixing bowl:

1/2 c orange juice
1 lime, juiced
1/4 c balsamic vinegar
1/4 c olive oil
1 T minced garlic
1/4 c dark rum

Reserve 1/2 cup of marinade for the glaze before putting the chicken in. (place in saucepan). Pour remaining marinade over chicken in the bag. Marinade in refrigerator for at least 2 hours.
Preheat oven to 350 degrees. Or you can fire up the grill at this point.

For oven method, put chicken in roasting pan and cook until done. Usually 35 minutes or so.

1/2 c saved marinade
2 T brown sugar
2 T dark rum
1/4 c broth or water
3 T additional water in cup
1 T cornstarch, mix with your 3 T water to form a paste for thickening
salt & pepper to taste

Mix all above ingredients except for cornstarch and 3 T water. Heat on high until reduced. Slowly add the cornstarch mixture to saucepan and stir until thick. Glaze may be poured over cooked chicken or served on the side.
A great side dish for this is my roasted potatoes and onions. Recipe coming up later!

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